Roshni’s Muthia

Name: Roshni’s Muthia
Total time: 45 min
Cuisine: Indian
Ingredients: 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; ½ teaspoon bicarbonate of soda/baking soda; ½ teaspoon bicarbonate of soda/baking soda; 175 g/6 oz/1⅓ cups chickpea/gram flour; 175 g/6 oz/1⅓ cups chickpea/gram flour; 1 teaspoon ground turmeric; 2 teaspoons ground cumin/jeera; 2 teaspoons ground cumin/jeera; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil, plus extra for greasing; 4 teaspoons sesame seeds; 2 teaspoons black or brown mustard seeds; 2 teaspoons black or brown mustard seeds; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil; 1–1½ teaspoons sea salt; 20 g/¾ oz fresh coriander/cilantro; 20 g/¾ oz fresh coriander/cilantro; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 100 g/3½ oz spinach; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 300 g/10½ oz prepped seasonal mixed veg such as dudhi/bottle gourd (traditional), carrots, courgettes/zucchini, butternut squash, kohlrabi, cabbage – use whatever you have; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil, plus extra for greasing; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil, plus extra for greasing; 2 lemons; 3 tablespoons neutral oil, such as sunflower or rapeseed/canola oil, plus extra for greasing

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Muthia, pronounced moo-thi-ya, are a traditional Gujarati snack food. They are delicious, nutritious and naturally vegan and a great way to use up veg and leftover rice. I grew up eating these – my mum makes them in huge batches for family gatherings, but I’ve never seen them on a restaurant menu. When I started my supper club, 8 Plates, I served them to share the cuisine I grew up with and honour my mum, who instilled my love for cooking. Learning the recipe was a bonding moment, as I tra

Ingredients

Asia
India
Snack
Leftovers
Gluten-free
Vegan
Gujarat

Ingredients

Method